Sous Chef

Key Responsibilities

• Support the Executive Chef in the daily management of kitchen operations.
• Ensure consistent preparation and presentation of dishes according to recipes and brand standards.
• Supervise kitchen sections and ensure smooth service during all meal periods.
• Maintain speed, accuracy, and quality during peak service times.
• Monitor food production, portion control, and wastage reduction.
• Supervise, guide, and motivate kitchen staff during service.
• Assist in training and developing junior chefs and commis chefs.
• Ensure proper kitchen discipline, hygiene, and grooming standards are maintained.
• Lead by example in all kitchen operations and uphold culinary excellence.

Quality & Consistency

• Ensure all dishes meet RIKAS quality and presentation standards.
• Conduct regular taste checks and quality control of food items.
• Support menu execution and ensure consistency across all kitchen sections.
• Work closely with the Head Chef to implement new menu items and specials.

Hygiene, Safety & Compliance

• Ensure strict compliance with food safety, hygiene, and HACCP standards.
• Maintain cleanliness and organization across all kitchen sections.
• Ensure proper storage, labelling, and rotation of food items (FIFO system).
• Follow all health and safety regulations as per UAE standards.

Operational Support

• Assist in inventory management and stock control.
• Support ordering and receiving of goods when required.
• Help manage kitchen costs and minimize wastage.
• Coordinate effectively with front-of-house teams for smooth service execution.

Requirements

• Minimum 4-6 years of experience in professional kitchens, with at least 1-2 years in a Sous Chef or senior chef de partie role.
• Experience in upscale, lifestyle, or high-volume restaurant environments.
• Strong knowledge of international cuisine and modern cooking techniques.
• Excellent leadership and team management skills.
• Ability to work under pressure in a fast-paced kitchen environment.
• Strong attention to detail, consistency, and presentation.
• Solid understanding of kitchen operations, costing, and hygiene standards.
• Fluent in English; additional languages are an advantage.

Preferred Profile

• Passionate, disciplined, and highly organized culinary professional.
• Strong ability to lead a diverse kitchen team.
• Creative mindset with attention to detail and quality.
• Experience in festive, lifestyle, or high-energy dining concepts preferred.